Bean & Corn Nachos

My son loves nachos. However, he typically eats the tortilla chips or shells first and then eats the “nacho” part with a fork. However you eat it, this nacho mixture is great! We don’t eat too much dairy or cheese so we had to improvise in order to get enough ingredients in this dish. We also added the beans to give it a little more protein and fiber. You could also put this into a burrito and serve it that way instead of over chips.

1 can of cannellini beans, rinsed

1 cup of corn (we used fresh corn, but easily substitute a can of corn)
½ cup salsa
1 Tbsp cilantro, chopped
¼ tsp black pepper
¼ tsp salt
Zest from 1 lime
Juice from the same lime
¼ cup shredded cheese
1 avocado, diced
¼ cup diced green onions
Toppings if desired, salsa, sour cream, ranch, etc

  • In a large skillet, combine beans, corn, salsa, cilantro, pepper and salt. Cook on medium heat for about 5 minutes or until mixture is warm.
  • Add in lime juice and zest.
  • Scoop this mixture over tortilla chips or onto a plate to dip from.
  • Sprinkle cheese, avocado and onions over nachos.
  • Top with whatever else you’d like. We like to add some more salsa and sour cream or yogurt.

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